eCook Meal
Stress-Free Squid Paella
with smoked paprika, baby tomatoes & green olives
An easy, speedy spin on the Spanish classic. Flavours of the Med Sea swirl through loaded turmeric rice: crisp, pan-fried squid, peas, fresh parsley, white wine (optional), lemon, and blistered baby tomatoes.
Serving guide
Choose your portion size.
GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 200ml of salted water and stir through. Place over a medium-high heat and pop a lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. Transfer to a bowl on completion. Toss through some Lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 30ml of boiling water and set aside.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the halved baby tomatoes for 3-4 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped Parsley, and the juice of 1 lemon wedge. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining Parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!
GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Place over a medium-high heat and pop a lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some Lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the halved baby tomatoes for 4-5 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped Parsley, and the juice of 2 lemon wedges. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining Parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!
GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 500ml of salted water and stir through. Place over a medium-high heat and pop a lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 5-6 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some Lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 65ml of boiling water and set aside.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the halved baby tomatoes for 5-6 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 4-5 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped Parsley, and the juice of 3 lemon wedges. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining Parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!
Brown Basmati Rice - 225ml
Turmeric Powder - 3,75ml
Squid Heads & Tubes - 360g
Lemons - 2
Vegetable Stock - 30ml
Baby Tomatoes - 450g
White Wine (optional) - 85ml
Smoked Paprika - 15ml
NOMU Seafood Rub - 15ml
Pitted Green Olives - 90g
Peas - 120g
Fresh Parsley - 15g
GOLDEN RICE
Rinse the rice and place in a pot with the turmeric. Submerge in 800ml of salted water and stir through. Place over a medium-high heat and pop a lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary.
SAUTÉ THE SQUID
Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 5-6 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some Lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 80ml of boiling water and set aside.
SPEEDY PAELLA
When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the halved baby tomatoes for 6-7 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 4-5 minutes, stirring continuously, until reduced and sticky.
FINISHING TOUCHES
Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped Parsley, and the juice of 4 lemon wedges. Stir for about a minute until combined. Season to taste and remove the pan from the heat.
TIME TO TUCK IN!
Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining Parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal!
Brown Basmati Rice - 300ml
Turmeric Powder - 5ml
Squid Heads & Tubes - 480g
Lemons - 2
Vegetable Stock - 40ml
Baby Tomatoes - 600g
White Wine (optional) - 120ml
Smoked Paprika - 20ml
NOMU Seafood Rub - 20ml
Pitted Green Olives - 120g
Peas - 160g
Fresh Parsley - 20g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R223.01
for 4 servings · R55.75 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 40 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 8% of packR3.20
-
Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
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Smoked Paprika needs 20 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Brown Basmati Rice needs 300 mlFully Cooked Brown Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Pitted Green Olives needs 120 gPitted Green Olives with Basil and Garlic 245 g 245 g at R89.99 · 49% of packR44.08
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Turmeric Powder needs 5 mlOrganic Turmeric Powder 100 g R89.99 · whole pack (size can't be divided)R89.99
-
Peas needs 160 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 21% of packR9.17
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- White Wine (optional)
- Squid Heads & Tubes
- NOMU Seafood Rub
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Stress-Free Squid Paella?
The preparation time for Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives is between 25 and 45 minutes.
What is the total time required to make Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives?
The total time required to make Stress-Free Squid Paella with smoked paprika, baby tomatoes & green olives is between 35 and 50 minutes.
How many servings does Stress-Free Squid Paella provide?
4 servings
What are the main ingredients in Stress-Free Squid Paella?
Baby Tomato, Brown Basmati Rice, Lemon, NOMU Seafood Rub, Parsley, Pea, Pitted Green Olives, Smoked Paprika, Squid Heads & Tubes, Turmeric Powder, Vegetable Stock, White Wine (optional)
What is the nutritional information of Stress-Free Squid Paella?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Stress-Free Squid Paella?
TIME TO TUCK IN!: Dish up a pile of steamy, speedy squid paella. Sprinkle over the remaining parsley and garnish with a lemon wedge. Disfrute de su comida! Enjoy your meal! SAUTÉ THE SQUID: Rinse the squid to get rid of any residue from the packet and pat completely dry with paper towel. Place a large, deep pan for the paella over a high heat and add a drizzle of oil. When hot, sauté the squid for 3-4 minutes until cooked through and starting to brown. You may need to do this step in batches to avoid overcrowding the pan. Transfer to a bowl on completion. Toss through some lemon zest to taste, reserving some for step 3. Season and set aside. Boil the kettle. Dilute the stock with 50ml of boiling water and set aside. GOLDEN RICE: Rinse the rice and place in a pot with the turmeric. Submerge in 400ml of salted water and stir through. Place over a medium-high heat and pop a lid on. Once boiling, reduce the heat and simmer for 15-20 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and set aside to steam for a further 10 minutes. On completion, drain if necessary. FINISHING TOUCHES: Once the sauce has thickened, add in the cooked squid and stir until coated and reheated. Add in the cooked rice, the peas, ¾ of the chopped parsley, and the juice of 2 lemon wedges. Stir for about a minute until combined. Season to taste and remove the pan from the heat. SPEEDY PAELLA: When the rice has 10 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the halved baby tomatoes for 4-5 minutes until soft and blistered, shifting occasionally. Pour in the white wine (optional) and the diluted stock. Mix in the smoked paprika and remaining zest to taste, the Seafood Rub, and the chopped olives. Simmer for 3-4 minutes, stirring continuously, until reduced and sticky.
What should be prepared from my kitchen to make Stress-Free Squid Paella?
Baby Tomato, Brown Basmati Rice, Lemon, NOMU Seafood Rub, Parsley, Pea, Pitted Green Olives, Smoked Paprika, Squid Heads & Tubes, Turmeric Powder, Vegetable Stock, White Wine (optional)
How many calories does Stress-Free Squid Paella have?
calories
How much fat content does Stress-Free Squid Paella have?
grams